Swamp Soup
A hearty swamp soup packed with smoked sausage and seasoned greens, this rich dish is simple to make and perfect for sharing. Serve it as a comforting standalone meal or with cornbread for extra satisfaction.
Equipment
- 8-quart pot
Ingredients
- 1-1 1/2 pounds smoked sausage sliced
- 1 medium onion diced
- 1 medium bell pepper diced
- 1 tablespoon minced garlic
- 32 oz chicken broth
- 27 oz seasoned mixed greens like Margaret Holmes
- 27 oz seasoned collard greens like Margaret Holmes
- 15 oz seasoned butter beans like Margaret Holmes
- 14.5 oz Hoppin John like Margaret Holmes
- 15.5 oz baby lima beans drained
- 15.25 oz whole kernel corn drained
- 10 oz Rotel
- 1 cube vegetable bouillon optional
- 2 teaspoons Cajun/Creole seasoning I like Tony's
Instructions
- Begin by browning the sliced sausage in a large 8-quart pot. Once browned, transfer it to a plate lined with paper towels.
For the Soup:
- In the same pot, add the diced onion and bell pepper. Stir occasionally until the onion becomes translucent, then incorporate the minced garlic and sauté for an additional couple of minutes.
- Carefully pour in the chicken broth, ensuring to deglaze the pot by scraping any browned bits from the bottom.
- Add both cans of greens and stir to mix everything well.
- Introduce all of the remaining canned ingredients along with the previously browned sausage to the pot. If a soupier consistency is desired, feel free to add some water.
- Season the mixture with Cajun/Creole seasoning to taste.
- If using, add the vegetable bouillon cube.
- Bring the soup to a boil, then reduce the heat and let it simmer for approximately one hour.